Salmon · Greek · 20 min
Smoked Salmon, Tzatziki, Poppy Seed & Caper Flatbread with Mixed Salad
- 20 min
- 2–6 servings
- 635 kcal / serving
A light, creamy tzatziki crowns crisp flatbreads topped with smoked salmon, capers, and poppy seeds, paired with a bright radish salad. It comes together quickly for a weeknight meal with contrasting textures and fresh flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 tbspcapers
- 2flatbreads or naan
- 45 mlFrench vinaigrette
- ½ bunchradish
- ½shallot
- 1 (4 oz) pkgsmoked salmon
- ½ (5 oz) pkgspring mix (mixed greens)
- ½ cuptzatziki sauce
- shallots
From the pantry: poppy seeds
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
Shopping list by aisle
Produce
- ½ bunchradish
- ½shallot
- ½ (5 oz) pkgspring mix (mixed greens)
- shallots
Dairy, eggs & chilled
- 1 (4 oz) pkgsmoked salmon
- ½ cuptzatziki sauce
Bakery & bread
- 2flatbreads or naan
Sauces, oils & condiments
- 1 tbspcapers
- 45 mlFrench vinaigrette
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| flatbreads or naan | 2 | 4 | 6 |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| shallot | ½ | 1 | 2 |
| smoked salmon | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Place the flatbreads on a baking sheet and bake for 8–10 minutes, flipping halfway, until they are lightly crisp. Remove and let cool about 3 minutes.
- In a medium bowl, peel and mince the shallot, then stir it into the French vinaigrette.
- Wash, trim, and thinly slice the radishes; add them to the vinaigrette and set the mixture aside.
- Break the smoked salmon into bite-sized pieces.
- Spread tzatziki over each flatbread, then top with salmon, capers, and a sprinkling of poppy seeds; cut into wedges.
- Wash and dry the mixed greens if needed, and toss them with the vinaigrette and radishes to make the salad.
- To serve, divide the flatbreads and the salad between plates and enjoy.
Two tips
- Prep the radishes and shallot while the flatbreads bake to save time.
- Serve with a side of extra tzatziki on the side for dipping.
Nutrition per serving
- Calories
- 635 kcal
- Protein
- 26 g
- Carbs
- 61 g
- Fat
- 32 g
- Fiber
- 4 g
- Sodium
- 1985 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.